Ultimate Burgers

Ingredients

  • 3 pounds ground brisket or chuck
  • Kosher salt and freshly ground black pepper
  • freshly ground black pepper
  • 8 hamburger buns, split $
  • 8 thin slices Swiss cheese $
  • Sautéed Mushrooms $
  • Caramelized Onions
  • Tomatoes with Sea Salt and Chives
  • Bacon with Black Pepper and Rosemary
  • Herbed Horseradish Mayonnaise
  • Chile Ketchup

Preparation

 

  1. 1. In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it’s about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
  2. 2. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.
  3. 3. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two.
  4. 4. Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers.
  5. *For a medium to well-done burger, cook over medium-high heat (about 450°) for 10 minutes total; cut to check doneness.
  6. TYLER’S FIXES
  7. Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you.
  8. Don’t overwork it. You really don’t even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they’ll be chewy.
  9. Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.
  10. Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time.
  11. Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.
  12. Note: Nutritional analysis is per cheeseburger.
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